Time:

Prep time: 25 Min,
Cook time: 50 Min,
Total time: 75 Min

Yield:

Serves: 6

Method:

Heat oil in a Dutch oven over medium-high heat.
Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
Add tomato sauce, tomatoes, pimientos, olives, capers, water, and stock; bring to a boil.
Stir in rice; return to a boil then reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes.